HOW TO ROAST CIPOLLINI ONIONS RECIPES
ROASTED CIPOLLINI ONIONS RECIPE | MYRECIPES
Roasting brings out a rich, mellow flavor in these Cipollini, or wild, onions. Serve them as a side dish alongside roasted meats or with a vegetarian holiday menu.
Provided by MyRecipes
Yield 10 servings (serving size: about 1/3 cup)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°.
- Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
- Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
- Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 187 calories, CarbohydrateContent 32.5 g, FatContent 3.1 g, FiberContent 1.2 g, ProteinContent 3.3 g, SaturatedFatContent 0.4 g, SodiumContent 522 mg
ROASTED CIPOLLINI ONIONS WITH SHERRY VINEGAR RECIPE - MATT ...
Roasted and glazed in sherry vinegar to bring out their natural sweetness, squat Italian cipollini onions are the perfect side dish for a thick steak. To make this simple dish more quickly, look for prepeeled cipollini in the produce section of specialty-food shops. More Terrific Side Dishes
Provided by Matt Molina
Total Time 1 hours 0 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
- Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
- Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.
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